CREAMY FUDGE RIPPLE ICE CREAM

Creamy Fudge Ripple Ice Cream (6)

 

INGREDIENTS: YIELDS ABOUT 1 ½ QUARTS

5 large egg yolks (make a doggie omelet with the whites)

¾ cup sugar

1 ½ cups whole milk

¼ tsp salt

1 ½ cups heavy cream

1 TBSP vanilla extract

PREPARATION: 

In a small bowl, whisk the egg yolks and sugar. Keep whisking until the mixture is thick.  Set aside.

In a 1 ½ qt saucepan, scald the milk (cook over low/medium heat until small bubbles appear around the edges.  Let cool for about 15 minutes.

Start with a few TBSP and slowly add the milk to the egg yolk mixture, whisking constantly.  Repeat until you have approximately 1/3 of the mixture added, and then add the remainder, whisking well.  (Slowly tempering the eggs in this way prevents them from cooking and giving you lumpy ice cream.  If you have any lumps, you can strain them out).

Create the custard by pour the egg yolk/milk mixture back into the saucepan and heat slowly, whisking constantly until it thickens and sticks to the back of a spoon.  (180 °).  You want to heat until it begins steaming.  Do NOT let it come to a boil.  Let it cool to room temperature and then add the heavy cream and vanilla.  Stick it in the freezer for about 30 minutes.

Assemble your ice cream maker and pour the mixture in.  Let churn for about 25 minutes.  Put it into a container and freeze for about 30 minutes.  Swirl the chocolate mixture throughout the ice cream.  Eat it then or save it for later.  Yeah right.  That never happens around here. 

FUDGE SWIRL INGREDIENTS:

½ cup cocoa powder

½ cup brewed coffee

½ cup sugar

¼ cup semi-sweet chocolate chips

1 tsp vanilla

¼ tsp salt

PREPARATION:

In a small saucepan, bring cocoa powder, coffee, and sugar to a hard boil.  Cook for 30 seconds, stirring continuously.  Remove from heat.  Add chocolate chips, stirring until melted.  Add vanilla and salt.  Cover and refrigerate.

After ice cream has been in the freezer for about 30 minutes, swirl fudge throughout and place back in the freezer until ready to serve.

 

Pour the egg yolk/milk mixture back into the saucepan and heat slowly, whisking constantly.  This creates the rich custard base for your ice cream.

Creamy Fudge Ripple Ice Cream (1)

Pour the egg yolk/milk mixture back into the saucepan and heat slowly, whisking constantly.  This creates the rich custard base for your ice cream.

 

Creamy Fudge Ripple Ice Cream (3)

 

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